Chickpea Stuffed Sweet Potatoes
What You Will Need
Ingredients
- 3 sweet potatoes, color of your choice scrubbed and cleaned
- 15 oz. can chickpeas, drained and rinsed
- 1 tsp. avocado oil
- chopped parsley, for garnish
Seasoning
- 2 tsp. tandoori masala seasoning
- 2 tsp. Lee Kum Kee Sriracha Chili Sauce
Dressing
- ½ cup Greek yogurt
- 1 Tbsp. olive oil
- 1 Tbsp. lime juice
- ½ tsp. salt
- 1 ½ tsp. Lee Kum Kee Minced Garlic
Made with
Lee Kum Kee products
How to make it
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Preheat the oven to 350°F. Line a baking sheet with parchment paper.
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Wrap the sweet potatoes in aluminum foil and place them onto the baking sheet. Bake them for about 2 hours or until tender.
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Toss the chickpeas in the avocado oil with tandoori masala seasoning, and Lee Kum Kee Sriracha Chili Sauce. When the sweet potatoes are done, increase oven temperature to 400°F. Add chickpeas to a parchment lined baking sheet and bake for 20-25 minutes.
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In a small bowl, mix the Greek yogurt, olive oil, lime juice, salt, and Lee Kum Kee Minced Garlic until fully combined.
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To serve, split each sweet potato in half and fluff the insides with a fork. Add some of the chickpeas to each potato and drizzle the yogurt sauce on top. Garnish with fresh parsley. Enjoy!
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